Sargento Cholula Queso Quesadilla & Asadero Cheese Shredded
- Details
- Nutrition Info
Nutrition Facts
7 cup servings per container
Serving Size 0.25 cup
Amount Per Serving Calories | 110 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 9g | 11% | |
| Saturated Fat 5g | 26% | |
| Trans Fat 0g | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 25mg | 9% | |
| Sodium 190mg | 8% | |
| Total Carbohydrate 1g | 0% | |
| Dietary Fiber 0g | 1% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Total Sugars 0g | 0% | |
| Includes 0 Added Sugars | 0% | |
| Protein 6g | 0% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 15% | |
| Iron 0mg | 0% | |
| Potassium 20mg | 0% | |
Description
Shredded queso quesadilla & asadero cheeses with hot sauce seasoning. Our family's passion is cheese. Traditional cut. Turn up the spice. High quality cheese with a kick. Spicy beef enchiladas. - Lou & Louie Gentine, 2nd & 3rd Generation Sargento Owners. USDA Process Verified natural cheese. http://processverified.usda.gov. sargento.com. Scan for this recipe & more. Questions or Comments Your comments are welcome at 1-800-243-3737 weekdays from 9 a.m. to 4 p.m. CT. Please provide the freshness date on the package and the UPC bar code numbers. Product of USA.
Instructions
Keep refrigerated. Frehsness is assured in unopened packages until the date stamped on the front of the package. Enjoy within 5 days of opening for maximum freshness.
Ingredients
Queso Quesadilla Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Asadero Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color)], Seasoning [Corn Maltodextrin, Spices (Including Celery), Garlic Powder, Onion Powder, Salt, Natural Flavor, Peppers (Arbol and Piquin), Extractives of Paprika, Malic Acid, Citric Acid, Acetic Acid, Vinegar Solids, and Not More than 2% Silicon Dioxide Added (as Anticaking Agent)], Potato Starch (to Prevent Caking), Powdered Cellulose (to Prevent Caking), Natamycin (a Natural Mold Inhibitor).
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